Black-Eyed Peas with Roasted Squash | Lisa's Kitchen
- 1 medium butternut squash or any other variety - about 1/2 pound
- 1 1/4 cups dried black-eyed peas, rinsed and soaked overnight or for at least 6 hours
- 2 tablespoons of butter, ghee or oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon fenugreek seeds
- 2 shallots or 1 small onion, finely chopped
- 1 small clove garlic, finely chopped
- 1 inch piece fresh ginger, peeled and finely chopped
- 2 - 3 fresh chilies, seeded and finely chopped
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 3/4 teaspoon garam masala
- 1/4 teaspoon cayenne
- dash of mustard powder (optional)
- few dashes asafetida
- 1 teaspoon sea salt or to taste
- 1 medium tomato, diced
- water as needed
